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ROCK FISH, CANTONESE FLAVORS

By:

EVOO Cookbook

Flavors of Cantonese contain ingredients similar to Five Spice powders. Ours has a bit more

Ingredients:

3-4 each, 4 ounce rock fish fillets, boned, rinsed and patted dry

1 teaspoon of Bob's flavors of Cantonese, per portion of fish

salt, as needed

3-4 tablespoons expeller cold pressed grape seed oil for cooking

Method:

Season each fillet with spice blend; add enough sea salt to season as desired.

At service, in a medium sauté pan over medium high heat, add grape seed oil and bring up to temperature (oil gets a bit hazy). Add rock fish fillets, seasoned side down, and sear about 1 minute, just long enough to create a crust, so fish releases from sticking to the bottom of the pan. Remove to awaiting parchment lined sheet pan, seasoned and seared side up. Place pan into a 400°F oven to finish cooking, about 3-5 minutes. Flesh should be firm and read 138°F, which will allow for carry over cooking. Serve immediately.